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Yesica Andrews

Air Fryer Stuffed Peppers Recipe Quick Easy and Delicious

These Air Fryer Stuffed Peppers are a speedy and simple take on a classic comfort dish. Filled with savory ground beef, rice, tomatoes, and colorful veggies, they get perfectly tender in the air fryer with a deliciously charred finish. Perfect for busy weeknights or meal prep, ready in just about 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 403
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 6 bell peppers (any color)
  • 1 lb ground beef
  • 2 1/2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 (15 ounce) can diced tomatoes (not drained)
  • 1 tablespoon coconut aminos or Worcestershire sauce
  • 1 cup uncooked white or brown rice
  • 1 cup water
  • 1 cup shredded cheddar cheese or vegan cheese (optional)

Method
 

  1. Set your air fryer to 400°F and let it warm up for 3 to 5 minutes depending on its size.
  2. Cut the tops off the bell peppers, remove the seeds, then chop the tops to add to the filling later.
  3. Place the hollowed peppers in the air fryer basket and cook them for 6 minutes to soften.
  4. While the peppers cook, heat olive oil in a large deep skillet over medium-high heat.
  5. Add the diced onion and pepper tops to the pan and sauté until they turn soft and translucent, about 2 to 3 minutes.
  6. Toss in the garlic and cook for another 1 to 2 minutes until aromatic.
  7. Add ground beef to the skillet and cook thoroughly until no longer pink, reaching 160°F inside.
  8. Stir in Italian seasoning, salt, diced tomatoes with juice, and coconut aminos or Worcestershire sauce to combine all flavors.
  9. Mix in the uncooked rice and water, then cover and reduce heat to medium-low; let it simmer for about 15 minutes or until the rice is tender.
  10. Once the filling is ready, spoon it evenly into each softened pepper shell.
  11. Put the filled peppers back in the air fryer and cook at 400°F for 4 minutes.
  12. Pause to sprinkle shredded cheese on top if using, then air fry for an additional 4 minutes until cheese melts and bubbles.
  13. If avoiding cheese, simply air fry for 8 minutes after filling.
  14. Serve warm and enjoy your fast and tasty air fryer stuffed peppers!

Notes

  • For a low-carb version, swap rice for cauliflower rice—add frozen cauliflower rice directly to the skillet and cook until heated through. This option has about 11.5 net carbs. To keep it dairy-free, skip the cheese topping. This recipe is naturally gluten-free! For extra fiber, try using brown rice and stir in drained black beans after the rice cooks. Store leftovers in an airtight container in the fridge for 3-4 days. To freeze, place cooled stuffed peppers in airtight containers or freezer bags for up to 4 months; thaw overnight in the fridge. Reheat leftovers in the air fryer at 400°F for 10 minutes or until hot.